Ingredients
2
large cucumbers
1/2
cup chopped green onion
1/2
teaspoon salt
1
teaspoon dried dill weed
1
container (16 ounces) plain yogurt
Preparation
Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled.
Garnish soup with fresh dill weed or radish slices if desired.
